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Food Establishment Program
CHS inspects approximately 2700 food
establishments licensed in the state of
Wyoming.
Inspection frequencies are based on risk and type of
establishment such as full service restaurants, fast food
restaurants, schools, and grocery stores.
Risk is also determined by the inspection history of the
establishment and whether or not the establishment has been involved
in a food borne illness outbreak.
All food establishments will be inspected at least one time
per year with some establishments inspected four times per year.
The food establishment inspections are based on the Hazard
Analysis Critical Control Point (HACCP) system.
This system concentrates on those items most likely to cause
a food borne illness. The
items most likely to cause a food borne illness are:
violations in the time/temperature relationship for food;
personal hygiene such as poor hand washing practices and sick
employees preparing food; cross-contamination of food or utensils
from raw to cooked products; improper cleaning and sanitizing of
food contact surfaces; and contamination of food and equipment by
insects and/or rodents.
Wyoming Food, Drug & Cosmetic Safety Act
Wyoming Food Safety Rule:
Complete Document
By Chapter:
Cover
Table of Contents
Chapter 1 -
Purpose, Variances, Definitions,
Demonstration of Knowledge & Health Status
Chapter 2 - Requirements for Plan Submission; License Application & Issuance; Inspection
Chapter 3 - Food Care
Chapter 4 -
Labeling
Chapter 5 -
Personal Hygiene
Chapter 6 - Equipment & Utensils
Chapter 7 -
Cleaning, Sanitization & Storage of Equipment & Utensils
Chapter 8 - Sanitary Facilities and Controls
Chapter 9 -
Construction & Maintenance of Physical Facilities
Chapter 10 - Hazard Analysis & Critical Control Points (HACCP)
Chapter 11 -
Bottled Water Requirements
Chapter 12 - Bulk Water Requirements
Chapter 13 -
Food Salvage
Index
Food Labeling Guide:
Blue Ribbon Information
CHS also provides educational trainings for
industry and consumers by offering:
- Hand Washing Activities in Schools
- In-House Health Trainings in Establishments
- Serving Safe Food Courses
- HAACP (Hazard Analysis Critical Control Point) Trainings
- Going for the Gold Food Safety Classes
Resources:
Guide for Wyoming Food Service Workers
Basic Bed & Breakfast Requirements
Farmers' Markets - Guidelines for Selling Food Products
Cottage Food Business Requirements
Cottage Food Business Training
Food Service Requirements
Mobile Food Unit Requirements
Temporary Food Stand Requirements
Cooking Checklist
Holding Checklist
Receiving Checklist
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